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Shrimp, avocado, cucumber and egg salad

0
692
Kitchen European
Calorie content 98.6 kcal
Portions 4 port.
Cooking time 130 minutes
Proteins * 5.5 gr.
Fats * 7.6 gr.
Carbohydrates* 5.2 gr.
* per 100 gr. product
Shrimp, avocado, cucumber and egg salad
Content

I suggest making a delicious and hearty salad with shrimps, avocado, cucumbers and eggs. The recipe is quite simple, and even a novice hostess can handle it. At the same time, the salad turns out to be festive, bright and beautiful. Try to cook and your guests will not remain indifferent.

Ingredients

Cooking process

step 1 out of 9
Wash the potatoes and carrots thoroughly, place in a heavy-bottomed saucepan, cover with cold water and put on moderate heat, bring to a boil, reduce heat and cook for about 20-25 minutes. Boil chicken eggs in a separate saucepan. Rinse the greens thoroughly under cold water, and then shake off excess moisture. Wash the avocados and cucumbers thoroughly.
step 2 out of 9
Put cold water in a deep saucepan, put on moderate heat, add black peppercorns, bay leaf and salt to taste. Bring to a boil and add the peeled shrimp, cook for a few minutes, stirring occasionally. Then drain through a sieve or colander and leave the excess liquid to glass.
step 3 out of 9
Cut the avocado lengthwise, carefully remove the pit using a tablespoon, remove the avocado pulp and cut it into small cubes. Cut the cucumbers into small cubes, after removing the tails. Peel boiled potatoes and carrots. Peel boiled chicken eggs from the shell.
step 4 out of 9
Prepare a dish or plate to use for the salad. Place the culinary ring in the center. Grate the peeled potatoes on a coarse grater and lay out in the first layer, salt a little and brush with a little mayonnaise.
step 5 out of 9
Then grate the peeled carrots on a coarse grater and lay out in the next layer, add a little salt.
step 6 out of 9
Place the next layer of chicken eggs, previously grated on a coarse grater, salt a little and brush with a little mayonnaise.
step 7 out of 9
Combine the sliced ​​cucumbers with the avocado and lay out in the next layer. Salt a little and brush with a little mayonnaise.
step 8 out of 9
Spread the boiled shrimp evenly on top and brush with a little mayonnaise. Tighten with cling film and refrigerate for 1-1.5 hours.
step 9 out of 9
Remove the chilled salad from the refrigerator and carefully remove the cooking ring. Wash the lemon thoroughly in cool running water, pat dry on a kitchen towel, or use paper towels. Cut into thin slices. Garnish the salad with herbs and lemon wedges. Serve the prepared salad with shrimps, avocado, cucumbers and eggs.

Bon Appetit!

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